Gluten Free Carrot Cake Loaf
Who says eating gluten free means giving up the classics. Not Andrea with this classic Gluten Free Carrot Cake recipe.
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Gluten Free Carrot Cake Loaf
Ingredients:
1⅔ cups all-purpose flour Gluten Free
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ginger
½ cup oil extra virgin olive oil, canola or vegetable 2 large eggs room temperature
1½ teaspoons vanilla extract
⅓ cup unsweetened applesauce
¾ cup brown sugar light or dark, packed Cinnamon
Cream Cheese Frosting
2 tablespoons unsalted butter room temperature
2 ounces cream cheese room temperature
1 cup powdered sugar sifted
½ teaspoon cinnamon
¼ teaspoon vanilla extract
⅛ teaspoon salt
Directions:
Spray sides and bottom of a 9 by 5 inch loaf pan with baking spray.
Line pans with parchment paper.
Spray parchment paper with baking spray.
Preheat oven to 350 F.
In a large mixing bowl, whisk to combine the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
In a large mixing bowl, whisk together the oil, eggs, sugars, applesauce or sour cream, and vanilla until no lumps of brown sugar remain.
Pour the wet ingredients into the dry ingredients.
Fold the wet ingredients in with a spatula until just combined.
Stir in the carrots until just combined.
Pour batter evenly into the prepared pan.
Bake for 40-50 minutes or until a toothpick comes out clean when inserted in the center of the cake.
Place pan on a wire rack.
Allow cake to cool in the pan for 20 minutes then remove cake from pan.
Allow to cool completely on the rack. Frost the cake when it has cooled completely.
Cinnamon Cream Cheese Frosting
Sift together the powdered sugar, cinnamon, and salt. Set aside.
in the bowl of an electric mixer fitted with a paddle attachment or in a large mixing bowl using a hand held mixer, beat the butter and cream cheese until completely combined, creamy and fluffy.
Mix in the vanilla and salt.
